30-Minute New England Turkey Chowder
A rich, creamy chowder featuring tender turkey meat and diced potatoes in a velvety base thickened with a traditional salt pork and flour roux. This hearty soup combines the smoky flavor of crispy salt pork with sweet onions, celery, and fresh thyme for a comforting meal perfect for cold weather. The half-and-half creates a luxurious texture that coats each spoonful, while the turkey provides substantial protein. Serve with oyster crackers for an authentic New England experience.
Ingredients
- 1 cup salt pork, cleaned of any caked salt, then diced smallbacon1:1
Use thick-cut bacon for similar smoky flavor
- 1 ½ cups sweet onions, diced, such as Vidalia
- ⅓ cup celery, diced very small
- 4 tablespoons butter
- ½ cup all-purpose flour
- 1 teaspoon fresh thyme
- ½ teaspoon white pepper
- 2 quarts turkey stockchicken stock1:1
Chicken stock works as substitute
- 2 pounds New Red potatoes, peeled and diced into half inch piecesYukon Gold potatoes1:1
Similar waxy texture, holds shape well
- 2 pound turkey meat, diced into bite sized pieces (white and dark meat)
- 1 quart half & halfheavy cream1:1adds dairy
Makes richer chowder, use less if desired
Instructions
- 1
Place salt pork in a medium sauté pan and cook over medium heat until browned and crispy
- 2
Add onions and celery and cook for three minutes to soften
- 3
Add butter and once melted, add flour and stir to form a roux
- 4
Cook over medium low for about three minutes or until the raw flour smell is gone
- 5
Remove from heat and stir in the thyme and pepper
- 6
Fill a 6-quart pot with the turkey stock and bring to a boil
- 7
Add the potatoes and cook for 5-10 minutes until tender
- 8
Lower heat to medium and stir in the roux with a wooden spoon
- 9
Once the chowder is creamy and slightly thick, stir in the turkey and the half & half
- 10
Heat just to serving temperature, check for seasoning and serve with oyster crackers
Tips
Clean salt pork thoroughly of any caked salt before dicing to prevent overly salty chowder.
Cook the roux until the raw flour smell disappears to ensure proper thickening and avoid floury taste.
Heat only to serving temperature after adding half & half to prevent curdling.
Good to Know
Refrigerate up to 3 days. Reheat gently over low heat, stirring frequently.
Can make base without half & half up to 1 day ahead. Add dairy when reheating.
Serve hot with oyster crackers or crusty bread.
Common Mistakes
Don't boil after adding half & half to avoid curdling
Cook roux fully to eliminate raw flour taste
Substitutions
FAQ
Can I use leftover Thanksgiving turkey?
Yes, leftover turkey works perfectly. Add it at the end just to heat through since it's already cooked.
What if I don't have salt pork?
Substitute with thick-cut bacon or pancetta for similar smoky flavor and fat content.
How long will this keep in the refrigerator?
Store covered in refrigerator for up to 3 days. Reheat gently over low heat, stirring frequently.